• Wash and pat dry the vegetables. Cut the cauliflower into florets, finely chop the spinach, and thinly slice the onions. Slit the peppers vertically. In another bowl, boil and mash the potatoes, then season to taste.
• In another bowl, combine chickpea flour (besan), rice flour, and spices. Gradually add water until the mixture reaches the consistency of whipping cream. Beat the batter well and set aside for a couple of minutes while heating some oil.
• Heat oil in a deep-bottomed pan. Check the oil temperature by dropping a small amount of batter into it; if it sizzles and rises, the oil is ready. Coat the chopped vegetables with the batter and drop them in the hot oil one by one. Fry on medium heat until golden brown on both sides. Drain the fried pieces on paper towels to soak up excess oil. Continue frying until all the batter is used.

For Sweet Peppers:

• Stuff the peppers with the spiced potato mixture, then coat each pepper in the chickpea flour batter. Fry them one by one in hot oil until golden brown.
• Enjoy them piping hot from the pan, served on a platter with sweet tomato, coriander, and tamarind chutney. Pair it with a steaming cup of tea for an absolutely sumptuous combination, perfect for the festive fall season!
• Relish it with a steaming cup of hot chai or warm hot chocolate for the perfect pairing!